1 December 2010

We are taking a brief break from my "Bucket list " menu to bring you our monthly event. We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.

Today is December 1st when I officially start thinking out loud about Christmas, the decorations go up and baking is a weekly occurance. With the holidays coming this is the perfect time of year to pump up our kitchens into high gear! Let's see what the ladies over at the Cooking Light Virtual Supper Club have brought to our Virtual Supper this month. If you would like to join in with a healthy dish from the pages of Cooking Light, from your archives or any another dish that would fit the "light" theme please feel free to join in below.

The editors at Cooking Light share their tips for slimming down classic holiday dishes. Never is this as important as it is during the holiday season when we are faced with an overwhelming variety of tasty dishes. Let's face it eating is a central part of the holidays. Whether you're serving two or 20, lightened up dishes make sure your dinner will be delicious as well as healthy.

Here is my secret to healthy holiday eating. Stop thinking you have to give up your favourite holiday treats, such as those cookies made by a special relative. I don't know about you but as soon as I even think of not eating something, I want to eat more. Instead, plan to enjoy one or two cookies rather than a whole plate even if they are just that good!!! To get the most flavour and pleasure from any food, slow down and savour every bite. Everything in moderation has always been a good philosophy to live by.

I brought this Wild Rice Dressing with Roasted Chestnuts and Cranberries from the pages of Cooking Light. I loved the texture the wild rice added to the dish married with the sweetness of the cranberries. The nutty, almost smoky flavour of wild rice pairs beautifully with game birds and other poultry. Although it wasn't originally planned this way this Wild Rice Dressing dotted with highbush cranberries and earthy chestnuts goes perfectly with the rest of my "Bucket List Menu". (I began my "bucket list" challenge with a tasty starter of Crab Cake Sliders with Lemon Remoulade. As the main dish I had Roasted Chicken with Tarragon Gravy which is now accompanied by this delicious stuffing).

Combine rice, broth, 2 cups water, and 1/4 teaspoon salt in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. (Do not drain.) Place rice in a large bowl; cover.

Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400° for 10 minutes or until thoroughly heated.

Yield: 12 servings (serving size: about 3/4 cup)

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I was just at the doc's today and found I gained 7 pounds and my blood pressure is way up! Time to slim down! I love this idea for dressing. I remember turning my nose up at rice dressing when someone made it as a kid. Now I think I'm pretty willing to try anything. Wild rice is so versatile!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.